Evelyn Chartres Author
Nutmeg

Candied Nuts

A tasty way to prepare raw nuts and an excellent addition at parties or large gatherings where guests tend to graze as they mingle. For additional flavour, roast your favourite nuts before getting them candied.

Ingredients

  • 1 tablespoon (15 ml) of melted butter
  • 1 tablespoon (15 ml) water
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup (180 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of ginger
  • 1 egg white
  • 3 cups (750 ml) of nuts

Instructions

  1. In a small bowl mix the melted butter, water, and vanilla extract then set aside.
  2. In another small bowl mix salt, cinnamon, nutmeg, and ginger then set aside.
  3. In an oiled medium saucepan, add egg and beat until light and frothy. Add first bowl and mix until you have a consistent finish then repeat with the contents of the second bowl. Stir until you until you end up with a thick syrup.
  4. At low to medium-low heat add the nuts and stir to get a consistent finish. Maintain over heat and stir every five minutes or so until the coating begins to stick to the nuts. This process may take between 30 to 60 minutes.
  5. Lay out the contents of the saucepan on a non-stick surface. Try to separate the nuts in such a way that they will not clump together. Allow to cool.
  6. Package once the nuts have dried.

Fondue au Fromage

A cheese fondue is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.

Be careful not let the cheese come to a boil, that will cause the fondue to curdle. If your cheese fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.

Ingredients

  • 1½ cups (355 ml) of dry white wine
  • ¾ pound (350 ml) of shredded old cheddar cheese
  • ¼ pound (115 ml) of shredded mozzarella
  • ¼ pound (115 ml) of shredded havarti
  • 2 cloves (10-15 g) of garlic minced
  • 1 teaspoon (5 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of cornstarch
  • ¼ cup (60 ml) of cognac (optional)
  • 1 French bread baguette

Instructions

  1. Cut baguette into ¼ inch (0.6 cm) slices and set aside.
  2. In a heavy pot add wine, cheese and garlic. Mix and melt contents under low to medium-low heat, careful to never bring cheese to a boil.
  3. Stir occasionally, until you have a consistent finish.
  4. Add nutmeg, pepper and cognac, continue to stir. Add cornstarch as necessary to thicken the sauce.
  5. When ready transfer to the fondue pot, maintain heat and serve.

Cretons

This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over bread, this dish can be readily found in any Québec kitchen. While this spread can be served straight, many will enhance the flavour with mustard.

In English Canada this dish will typically get some confused looks. However, this dish should be judged with your tastebuds!

Ingredients

  • ¾ pounds (340 g) of cubed lean pork
  • ¾ cup (180 ml) of dry breadcrumbs
  • ¾ cup (180 ml) of finely chopped onions
  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of white pepper
  • ⅛ teaspoon (0.63 ml) of ground cloves
  • ¼ teaspoon (1.25 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg

Instructions

  1. Mix all ingredients into a pot. Bring to boil while stirring occasionally.
  2. Reduce heat to low. Simmer with a closed lid for an hour.
  3. Remove from heat then let cool for 15 minutes.
  4. Use a blender until you have a smooth texture.
  5. Let cool then refrigerate overnight.

Coffee Cake with a Creamy Nutmeg Sauce

featured_coffee_cake_with_sauce_webI have fond memories of visiting my grandmother and coming face to face with this cake. This recipe combines a delicious coffee cake with a creamy nutmeg sauce that really sells it!Interestingly enough, this recipe required a fair amount of deciphering.  For example, the original recipe called for 2 eggs of grease for the cake.

The sauce needs a consistent temperature to thicken reliably. If you can get an even flame then this will be no problem. However, for electric ranges I recommend using a cast iron or steel saucepan to compensate for the on-and-off cycle of the heating element.

Ingredients

Coffee Cake

  • 1 cup (235 ml) of sugar
  • 2 large eggs
  • 1/3 cup (80 ml) of shortening
  • 2 cups (470 ml) of sifted all-purpose flour
  • 1/4 cup (60 ml) of cocoa powder
  • 1 teaspoon (5 ml) of baking soda
  • 1 teaspoon (5 ml) of baking powder
  • 1 cup (235 ml) of brewed coffee

Creamy Nutmeg Sauce

  • 1/4 cup (60 ml) of sugar
  • 1 cup (235 ml) of milk
  • 1/8 teaspoon (0.625 ml) of nutmeg
  • 4 teaspoons (20 ml) of corn starch
  • 1/2 cup (120 ml) of water

Preparation

Coffee Cake

  1. Pre-heat oven to 350°F (180°C).
  2. In a large bowl mix ingredients until you have a smooth and consistent finish.
  3. Pour contents into a greased 9 inch (22 cm) pie tin.
  4. Cook for 25 to 30 minutes until ready.
  5. Let cool, remove from pie tin and serve with sauce.

Creamy Nutmeg Sauce

  1. Pour sugar, milk and nutmeg into a small saucepan then medium on medium.
  2. In a small bowl, mix water and cornstarch.  Stir until you have a smooth finish.
  3. When sauce begins to boil, lower temperature to medium-low or low to maintain a light boil.
  4. Add ¼ cup (60 ml) of the cornstarch and water mix then whisk contents vigorously until sauce thickens.  Add more cornstarch and water if necessary.
  5. When sauce is thick, pour over a slice of coffee cake and serve!